Recipe by startnover
These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year.
Top Review by ChrissyVas80
We made this for Turkey day, without doing a trial run. Was kind of skeptical because I've never really made rolls before. But this was super easy, taste wonderfully light, and gave off a nice aroma. Made a ton of rolls ( Guess I should have read that it serves 36, next time we will cut the recipe in half. Since we didn't have a cookie sheet with a small lip to it we used an oversized muffin pan. My mom got a little carried away with the dough and they came out huge!!! But were still surprisingly light and fluffy. Looks like I'll be making these every year!!!!! Good post!!!!!!!!!!
- 5 teaspoons yeast
- 1 pint warm water
- 1 cup sugar
- 5 eggs
- 1 tablespoon salt
- 2 cups mashed potatoes
- 3⁄4 cup Crisco
- 8 -9 cups bread flour
Directions See How It's Made
- Sprinkle yeast over water that has been placed in your mixer.
- Allow the yeast to activate and then mix in sugar.
- Then add potatoes, salt, shortening, and eggs.
- Add flour a cup at a time stopping at 8.
- Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
- Place in a greased bowl and cover with a towel.
- Allow to rise till doubled in a warm place.
- Measure another 1/2 c flour into a bowl.
- Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
- Break off dough and form into rolls.
- Roll into flour just to coat.
- Place on a greased pan and allow to rise till almost doubled.
- Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
- Prep time does not include rise time as that will vary.